Creamy Cabbage Soup
Dive into the comforting embrace of this velvety Creamy Cabbage Soup, a wholesome blend of fresh green cabbage, tender potatoes, and aromatic garlic simmered in a flavorful vegetable broth and enriched with milk and heavy cream. This hearty yet light soup is the perfect balance of smooth, creamy texture and nourishing ingredients, making it an ideal choice for cozy weeknight dinners or as a satisfying starter. Ready in just 50 minutes, it’s a simple one-pot recipe that transforms humble cabbage into an elegant dish, topped with optional garnishes like paprika and parsley for a burst of color and flavor. Serve it with a slice of crusty bread or crackers for an irresistible meal that will warm your soul! Keywords: creamy cabbage soup recipe, easy cabbage soup, healthy comfort food, homemade soup, vegetable soup ideas.
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Recipe Information
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium, finely chopped onion
- 3 minced garlic cloves
- 1 medium head, shredded green cabbage
- 1 large, peeled and diced potato
- 4 cups vegetable broth
- 1 cup milk
- 0.5 cup heavy cream
- 1 teaspoon or to taste salt
- 0.5 teaspoon or to taste black pepper
- 0.5 teaspoon (optional, for garnish) paprika
- 2 tablespoons (optional, for garnish) chopped parsley
Instructions
In a large pot, heat the butter and olive oil over medium heat until the butter melts.
Add the chopped onion and sauté for 4-5 minutes until it turns translucent.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Add the shredded cabbage and diced potato to the pot. Mix well to combine, cooking for 5 minutes while stirring occasionally.
Pour in the vegetable broth, ensuring the cabbage and potatoes are fully submerged. Bring to a boil.
Reduce the heat to low, cover the pot, and simmer for 20 minutes until the vegetables are tender.
Turn off the heat and use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a countertop blender.
Return the blended soup to low heat and stir in the milk and heavy cream. Let it heat through, but do not bring it to a boil.
Season with salt and black pepper to taste.
Ladle the creamy cabbage soup into bowls. Garnish with a sprinkle of paprika and freshly chopped parsley if desired.
Serve warm with crusty bread or crackers on the side.
Nutrition Facts
Calories |
1768 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.0 g | 133% | |
| Saturated Fat | 47.2 g | 236% | |
| Polyunsaturated Fat | 8.9 g | ||
| Cholesterol | 217 mg | 72% | |
| Sodium | 5450 mg | 237% | |
| Total Carbohydrate | 170.7 g | 62% | |
| Dietary Fiber | 27.3 g | 98% | |
| Total Sugars | 49.1 g | ||
| Protein | 38.2 g | 76% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 660 mg | 51% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 4137 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
